Recipe for Chocolate Zucchini Cake
Prep time
Cook time
Total time
A healthy take on a chocolate cake. Share it with your friends and family over the Easter break. It also makes a great baked treat for the kids lunch box.
Recipe type: Cake
Serves: 6-8
  • 100 grams butter - room temperature
  • 2 tablespoons coconut oil
  • ¼ cup sugar
  • 2 eggs
  • 1 small zucchini - peeled and grated (about 160 grams)
  • 1 small apple - peeled and grated (about 190 grams)
  • ¼ cup of shredded coconut
  • 1 and ½ cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bi-carbonate soda
  • 1 tablespoon raw cocao powder
  • Topping:
  • ½ tablespoon butter
  • cocao nibs (optional)
  • cinnamon powder
  1. Set the oven to 170 degrees
  2. Add the butter, sugar and coconut oil to a bowl and beat with a mixer until smooth and creamy
  3. Add one egg at a time, beating until well combined and the mixture takes on a fluffy texture
  4. Add the remaining ingredients, except the topping ingredients, to a bowl and stir with a wooden spoon to combine well (do not over mix)
  5. Pour mixture into a cake tin and bake for 35-40 minutes
  6. Test for readiness by inserting and withdrawing a skewer to the center of the cake. If it withdraws cleanly the cake is ready
  7. Cool for 5 minutes and then spread a small amount of butter on the top of the cake and sprinkle with cinnamon powder and cocao nibs (optional)
  8. *Cook time may vary a little depending on pan size used
Recipe by A Fresh Legacy at